About High Polyphenolic Extra Virgin Olive Oil
Olive oil is a basic product, which exists in every Greek home and household. It cannot be missing from the Mediterranean diet and is the most important ingredient in the foods we eat.
Polyphenols are a mixture of antioxidants derived from olive fruit and found in extra virgin olive oil. There are many different types of phenol and each category is worth studying. Each phenol has its own beneficial substances and each is responsible for different functions. Phenols are important for the absorption of cholesterol from the intestine (sterols), for the elimination of cholesterol from the body (terpene alcohols) and even for our vision (B-carotene). They also have the ability to fight diseases related to the heart, blood pressure, strokes and even some cancers.
A) Nutrient Profile of Extra Virgin Olive Oil
It is one of the healthiest vegetable oils to be consumed raw because it helps reduce LDL level (bad cholesterol) in the human body.
a) Bioactive polyphenols (polar phenols)
Free Form : Hydroxytyrosaol, Tyrosol
Derivatives : Oleacein, Oleocanthal, Oleuropein, Ligstroside
The polyphenols are a group of anti-oxidants, most important among them are oleocanthal and oleiacein. The sense of pungency, which is the characteristic of green olive oil are mainly from oleuropein, tyrosol, hydroxityrosol and oleocanthal. The hydroxytyrosol is the most powerful anti-oxidant in olive oil
b) Fat-soluble Vitamins A,D,E,K
c) Healthy Fatty Acids
> Monounsaturated fats (MUFAs) : 70-80% [Oleic acid]
> Polyunsaturated fats (PUFAs) : ~15% Linoleic and a-linolenic acid
> Saturated fats (SFAs) : ~ 15%
> Trans fats : 0%
B) European Union Health Claim : 432/2012
Claim : Olive oil polyphenols. Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress.
Condition of claim : The claim may be used only for olive oil contains at least 5mg of hydroxytyrosol and its derivatives (e.g oleuropein complex and tyrosol) per 20g of olive oil. The claim information should inform the consumer that the beneficial effect is obtain with a daily intake of 20g of olive oil
The health benefits of olive oil are 99% related to the presence of the phenolic compounds, not the oil itself ~ Nasir Malik, research plant physiologis, U.S Agriculture Departments' Agriculture Research Service
C) The Role of Polyphenols
1) In Plants :
a) Growth & development
b) UV& high temperature protection
c) Defence against aggression by pathogens, fungi & insects
d) Protection against herbivorous animals
e) Protection from mechanical injuries, wounding and heavy metal toxicity
f) Organoleptic characteristics of plants & their products (colour, odor, taste, texture)
2) Human Healtha) Antioxidant
D) Factors that favour the polyphenolic content of high polyhenolic extra virgin olive oil
1) Cultivar, Olympia cultivar has the highest percentage in phenol content according to the respective academic research by Prof Magiatis.
A comparison on Total Phenols means (mg/kg) for each type of variety of olive using Duncan's multiple range test (a=0.05)
2) Climate & other environmental factors
> olive trees thrive in the Mediterranean climate, with lower precipitation and high terrain elevation, boosts phenolics
3) Harvesting time
> The fruit of the variety "Olympia' matures from the end of October to to the end of November.
4) Production process
> Using latest technology with unheated process, cold extraction and special storage tank with nitrogen keeps the quality at its optimum
5) Packaging, Storage and distribution
> Product are kept and stored in ideal 14degree. Home storage is recommended to be in cool and dark corber.
E) Consumption Recommendation
Medical Advise Disclaimer